Tag Archives: healthy dinner

Coconut Curry Thai Chicken

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Once upon a time, 6 months ago, when we were living in Hawaii we would regularly eat at this really YUMMY Thai restaurant that was literally around the corner from our house. I had never had Thai food before living in Hawaii, and I quickly learned that I loved it. Well fast forward a little bit, we moved to the middle of nowhere southwestern Kentucky. We love it here in our little Mayberry like town, but there is no Thai food to be found. In fact, the nearest Thai restaurant is an hour and a half away in Nashville.

With that being said, I recently set out on a quest to find a recipe for Thai Chicken Curry that I could handle making and adapt it a bit to my liking. I found one, and changed it taking out some ingredients and adding some others.

Coconut Curry Thai ChickenIngredients:

  • 2 Chicken Breasts, grilled and sliced
  • 1 tsp olive oil
  • 3 bell peppers of varying colors
  • 1 cup light coconut milk
  • 3 scallions, or more
  • 2 Tbsp green curry paste, or more to taste
  • 1 cup reduced sodium chicken broth
  • 1 Tbsp soy sauce
  • 2 tsp brown sugar
  • 1/3 cup fresh cilantro, chopped

Serve with brown rice

How to Make it:

  1. Slice up the peppers into long strips. Coconut Curry Thai Chicken
  2. In a large pan, saute the peppers in the olive oil for about 5 minutes. Transfer the peppers into a mixing bowl, and use the same pan for the rest of your cooking.
  3. Heat the coconut milk over medium heat, stirring.
  4. Add in the curry paste and scallions. Continue to stir frequently until smooth.Coconut Curry Thai Chicken
  5. Stir in the chicken broth.
  6. Turn the heat to medium-high, and bring to a boil, stirring constantly.
  7. Reduce the heat to a simmer. Add in the soy sauce and brown sugar. Coconut Curry Thai Chicken
  8. Add the chicken and peppers, let simmer about 10 minutes to let all the flavors have a party.
  9. Stir in the cilantro.Coconut Curry Thai ChickenWe added more than 2 Tbsp of curry into ours, and ate it with brown rice. It makes about 4 servings. It tasted pretty close to the green curry we used to order at our favorite Thai place. The best part was this entire dish, with the rice, the Weight Watcher’s points was only 8PP!Coconut Curry Thai Chicken

 

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Healthy Italian Style Salad

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Healthy Italian Style SaladYesterday, I stopped at the store on my way home to pick up a couple of things. A huge smile spread across my face when, for the first time ever, I finally saw canned artichokes in water…not oil! My brain started cranking out ideas of what I could make with this.

When I was little and we would go visit my Grandma out of town she would always take us out to eat. One of her favorite restaurants was a place called Antonio’s. The pizza there was good, but the salad was AMAZING! And it was so simple, lettuce, toasted pepperonis, cheese and a really tasty house dressing. That salad sure would taste good with some artichokes! I had everything I needed at home already, so I decided to make this.

It tasted great, and brought back memories of my Grandma.

Healthy Italian Style Salad

Ingredients

  • lettuce (any type or spinach)
  • 12 slices of turkey pepperioni
  • 8 medium sized black olives, sliced
  • 5 or more artichoke quarters (packed in water)
  • 2 tsp olive oil
  • 1 tsp red wine vinegar
  • 1/4 cup reduced fat Italian Cheese
  • ground black pepper (to taste)
  • dried basil (to taste)

Steps

  1. Toast the turkey pepperoni in the toaster oven. If you do not have a toaster oven you can just use your oven, set on broil.
  2. Put the lettuce in the bowl. Top with olives, artichokes, pepperoni and cheese.
  3. Drizzle olive oil and red wine vinegar on top. Add ground black pepper and dried basil to taste.

I just realized I could have also added tomato!

If you are on Weight Watchers this recipe prepared as is has a PP value of 7. Looking to save a few points? Omit the cheese and then it would only be 4 PP.

 

 

Bacony Brussels Sprouts & Meatloaf

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Healthy Meatloaf and Brussels Sprouts

This entire meal is gluten free, dairy free, and Paleo friendly. Normally, I do not go through this extent of making a side dish, but dang these Brussels sprouts were sure worth it! They go well with the meatloaf because they both bake at 350.

 

Bacony Brussels Sprouts Directions:

Ingredients:

6 strips of bacon (natural, nitrate-free is best)

1 pound Brussels sprouts

1 teaspoon garlic powder

1 tablespoon dried thyme

Ground Black Pepper to taste

 

How to make it:

1. Preheat oven to 350.

2. Dice bacon and cook it in a skillet until crispy.

3. Steam the Brussels sprouts anyway you choose for about 5 minutes. Cut off the stem, and cut them in halves or quarters depending on size.Healthy Meatloaf and Brussels Sprouts4. In a medium-sized mixing bowl, toss the sprouts, bacon, bacon grease, and spices.

meatloaf and brussels5. Line a baking dish with foil, I only do this cause I hate to scrub dishes. Spread Brussels sprouts evenly in the dish.

Meatloaf and Brussels Sprouts6. Bake at 350 for 30 minutes, stirring once half way through. When you are done you should have this:

Meatloaf and Brussels Sprouts

Meatloaf

 

Ingredients:

2 lbs ground beef 97% lean

1 cup almond meal/flour

2 eggs

6 oz tomato paste

1 onion, finely chopped

3 cloves of garlic, minced

1/2 tablespoon sea salt

1 tablespoon dried basil

2 teaspoons ground black pepper

 

How to make it:

1. Preheat oven to 350.

2. Beat eggs together.

3. Combine all ingredients in a large mixing bowl. Mix by hand.

4. Place meat mixture into a large baking dish, or large loaf pan.

5. Bake for 1 hour, until the meatloaf is no longer pink in the middle.

Meatloaf

 

Pecan Crusted Chicken

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Let me start by saying eating clean is going better than I thought it would. I feel healthier and have lost about 6 pounds over the last 2 weeks. Besides that, I nearly went into shock at dinner last night. We had hamburgers, wrapped in lettuce, and I just assumed that my in-laws were going to have theirs on buns. But, my mother-in-law (who is super sweet by the way) ate hers wrapped in lettuce just like us! We are making progress and helping the whole family to make healthier choices!

The P.E. teacher at the school I work at is leading a wellness initiative for our staff at school. She had sent out a bunch of recipes, but I have no idea where they came from exactly. This is one of those recipes just tweaked a little.

It was really yummy and even received the husband saying of approval of, “I think we should make this again sometime!”

 

Ingredients:

4 Boneless, Skinless Chicken Breast (organic if you prefer, thin sliced and tenders would work well too just adjust cooking time)

1/2 cup of spicy brown mustard

2 tablespoons of organic honey

1 cup of crushed pecans (The ones I used were crushed when I bought them)

Sea Salt (optional)

 

What You Need to Do:

1. Preheat the oven to 350. Line and lightly spray a casserole dish with a healthy oil.

2. Combine mustard and honey in a medium mixing bowl.

Pecan Crusted Chicken

3. Put your pecans in a separate bowl or shallow dish.

Pecan Crusted Chicken4. Set up a cute little assembly line in your kitchen starting with chicken, then mustard mixture, pecans and finally the baking dish

Pecan Crusted Chicken5. Dip both sides of each chicken breast into the mustard mixture. Then dip both sides of each chicken breast into the pecans. Place them into the baking dish and top with a little sea salt if you would like.

Pecan Crusted Chicken

6. Bake at 350 for 45 minutes, serve with a vegetable.

Someone came over to the house, and I have focusing issues and forgot to take a picture of the finished product.

 

Paleo Bacon Wrapped Chicken with Zucchini

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The P.E. teacher at work had shown me a picture of a similar recipe Friday after school, and I thought “OH, I could totally get my family to eat that!” And so, here is this recipe.

Paleo Bacon Wrapped Chicken with ZucchiniIngredients:

1-1.5 lbs thin sliced chicken breasts

1 small zucchini

1 package of bacon (you won’t use it all)

Salt free spice (like Mrs. Dash)

Ground Black Pepper

What you do:

1. Preheat oven to 425. Cut zucchini into thin french fry like sticks. For me the easiest way to do this was cut the zucchini in half the “short way”, then cut each of those halves in quarters, so you have 8 pieces. Then cut them like fries!

zucchini sticks2. Spread out one piece of chicken. Season the side that will be on the inside of the roll-up with salt-free seasoning. Lay 5-6 zucchini sticks on one end of the chicken and roll it on up.

Paleo Bacon Wrapped Chicken with Zucchini3. Then, wrap a piece of bacon around that, and place on a baking sheet.

Paleo Bacon Wrapped Chicken and Zucchini4. Grind pepper on top of roll-ups.

paleo bacon wrapped chicken with zucchini5. Bake at 425 for 20-30 minutes, depending on the thickness of your rolls (hahaha). Remove and enjoy! We cut into one of ours to be sure that it was cooked all the way.

Paleo Bacon Wrapped Chicken with Zucchini

 

We served it with fresh green beans. Oh and everyone loved it! My father-in-law only ate the ones without the zucchini though.

Santa Fe Rice and Beans

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Do you ever see those lovely frozen dinners that appear to be so healthy? You know, the Smart Ones, Lean Cuisine, Healthy Choice? When I see those, I either immediately think, “Holy Cow, that looks amazing!” or “Who the heck would ever actually eat that?!” Of course the ones that I think look so delicious are typically the ones with the highest fat content, and or sodium, go figure. Yes they are convenient, likely better for you than fast food, but in my book, it’s like the equivalent of going out to eat.

First of all, I don’t have to wash any dishes. (Best part of eating out) I don’t have to really cook. However, I also do not know exactly what’s in the food I’m eating. Have you ever looked at one of the ingredient lists?

With that being said, I took my favorite Smart One’s meal, and recreated it myself. It doesn’t taste exactly like the one in the package, but it’s pretty darn close. It also continues on with another one of my favorite cooking themes, hiding vegetables from my husband.

Santa Fe Rice and Beans (long version)

1 tsp olive oil

4 cloves of garlic (minced)

1 zucchini

1/2 large onion

1/2 red bell pepper

1/2 green bell pepper

1 cup of frozen corn

Chili Powder to taste

Cumin to taste

Coriander to taste

Red pepper flakes if you like a little extra kick

1 can dark red kidney beans

1 28 oz. can crushed tomatoes (diced would work fine too)

1 Package Uncle Ben’s precooked brown rice

 

1. Cut up all veggies. Warm olive oil in a large skillet. Dump in all veggies, cook about 3 minutes.

Yeah all those veggies are in there and my husband ate it!

 

2. Add crushed tomatoes, and season to your liking. You can always add more seasoning later on. We are very seasoning/spice happy in this house.

3. Drain and rinse the beans. Add them into the skillet. Cut open the bag of rice and add that in too. Cook on low about 10 minutes to heat through and let all the flavors mesh. Or if you are impatient while cooking like me, turn up the heat higher until it’s heated through and just eat!

Serve with fat free or reduced fat cheese, and or sour cream.  It makes A LOT, plenty for lunch the next day.

If the above seems to complicated try the “Quick and Dirty” version.

1. Rice

2. Salsa

3. Beans
Throw it all together, heat it up and eat it.

 

Easy Stuffed Peppers

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This recipe is adapted from one that I found here, on the Weight Watcher’s website. For me, one of the best parts of making stuffed peppers is how aromatic they are while cooking. Within minutes, they smell amazing. Which makes it really difficult to wait for them to be finished cooking before eating them!

We have used beef as it calls for in the original recipe, it came out great. We then tried using our chicken burgers from Costco and loved that even more. I am sure these peppers would also be delicious with ground turkey or chicken, or even a veggie patty if you are a vegetarian.
Ingredients:

2 Green Peppers

2 chicken burger patties (or other meat or meat substitute)

1 package of pre-cooked brown rice (this saves time as it is already cooked, no need to even heat it up)

1 can of V8 spicy vegetable juice

4 tbs Parmesan cheese (you can add more on top too)

Ground black pepper to taste if desired

1. If you are not using ground meat, then cut up burger patties into small pieces. Add meat, rice, 1/4 cup of the vegetable juice, and Parmesan cheese.  The mixture should look something like this:

2. Have your lovely assistant (husband) carefully slice off the top of each pepper. Or you can do this yourself. Be sure that your peppers will fit into whatever pan/pot you plan to use. It will look something similar to this:

3. Stuff each pepper with the meat/rice mixture. Save remaining mixture for lunch the next day, it’s good enough to just eat by itself!

4. Pour remaining vegetable juice over and around the stuffed peppers.

5. Cover, simmer peppers over medium-high heat for about 20 minutes.
6. Top with a little extra Parmesan and enjoy.